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Beef and Sausage Chili


Matt has been baking for 15 years and cooks delicious dinners for his family of 5. Endless trial and error has resulted in fabulous recipes.


Everyone loves a good chili. While there is still a heated debate between chili connoisseur about the use of beans in chili, I still love kidney beans in my chili. Not only is it a great warm up food on a cold day but it is super easy to make to your preference. Make it as spicy or as mild as you like. This chili is on the hotter side but the spice can be omitted to still have an amazing chili.

Cook Time

Prep timeCook timeReady inYields

30 min

3 hours 20 min

3 hours 50 min

1 large pot


  • 1 pound ground beef
  • 1/2 pound chorizo sausage
  • 2 bell peppers, diced
  • 1 medium onion, diced
  • 1/2 cup carrot, shredded
  • 1/2 cup celery, chopped
  • 10 mushrooms, sliced
  • 2 cans red kidney beans
  • 1 can white kidney beans
  • 1 28oz can diced tomatoes
  • 1 can tomato paste
  • 1 can tomato sauce
  • 1 cup tomato juice
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons dried parsley
  • 1 tablespoon dried oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 jalepenoes, optional
  • 2 tablespoons cayenne, optional


  1. Heat a large stock pot over medium high heat. Add the ground beef and sliced sausages. Sausages are easiest to slice if they are a little frozen and should have the casing removed.
  2. Brown the ground beef and sausages and drain the excess juices. Put the pot back on the cooktop and add in the onion, peppers, carrot and celery. If you want to add jalapenos do that as well. Stir and cook on medium high heat until the onions turn translucent (about 5 minutes).
  3. Once the veggies are cooked add in the tomato sauce, tomato juice, tomato paste and diced tomatoes. Stir until all is combined and reduce the heat to medium. Continue cooking until the chili starts to bubble and is nice and hot.
  4. Add in all of the seasonings and spices making sure to stir well to incorporate everything. Reduce the heat to low so that the chili simmers. Leave the chili to simmer for at least 2 hours. The longer a chili simmers, the more combined and flavorful the final product will be.
  5. When ready ladle out the chili and serve. Top with sour cream, chives, cheese or bacon bits for an extra delicious bowl.